I love this dish so much and it’s really a quick eat.
You can make shrimp and grits, chicken and grits, but my favorite is andouille sausage and grits.
If you can’t find andouille sausage any smokey sausage would work.
The secret key to this recipe is to take your time stirring those grits.
You need the grits to pop open and that only happens by stirring low and slow.
Grit making is an art form. Regardless if you use quick cooking grits or old fashioned long cooking grits, BOTH grits need to be cooked low and slow.
The secret key to this recipe is to take your time stirring those grits. You need the grits to pop open and that only happens by stirring low and slow.
Grit making is an art form.
Regardless if you use quick cooking grits or old fashioned long cooking grits, BOTH grits need to be cooked low and slow.
I know the quick cooking box says 5 minutes but people, they lie, lol! Please don’t serve grits after five minutes because they will be, well gritty, and not in a good way.
Also, season that grit water otherwise you will spend all day trying to get flavor into already cooked grits.
Well, that’s today’s grit lesson.
Look at how good this dish looks and it takes less than 30 minutes to prepare.
Ingredients
- 2 lbs. of extra large shrimp, peeled, deveined
- 1 lb. Andouille Sausage, sliced on the diagonal 1/2 inch
- 1 1/2 tbsp. creole seasoning
- 1/2 tbsp. garlic powder
- 1/2 tbsp. onion powder
- 2 tsp. black pepper
- 2 tsp. dried thyme
- 2 tsp. smoked paprika
- 1 stick of butter
- 2 tbsp. extra virgin olive oil
- 2 stalks celery, chopped
- 1 jalapeno, diced
- 1 bell pepper, diced
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 c. grits
- 1 c. water
- 1 c. milk
- 1 c. beef or chicken broth, low sodium + extra to thin grits as they cook
- 1 stick of butter
- 1 c. sharp cheddar cheese, grated
- 1 tsp. creole seasoning
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
Instructions
- In a large pot bring all liquids to boil, add butter and seasonings.
- Slowly stir in grits while whisking nonstop for about two minutes.
- Reduce heat to low and cook grits, stirring occasionally for about 20 minutes.
- Adding extra broth as needed to keep the grits thin. Add cheese and whisk well, add more broth if needed.
- To prepare the shrimp, peel and devein shrimp, season with all the spices and set aside.
- In a large saute pan add butter and olive oil over medium high heat, add all the vegetables, except garlic and saute for 5 minutes, add garlic and saute 1 minute more.
- Add andouille sausage and saute about 10-15 minutes, until browned. Add shrimp and cook about 3-4 minutes are until no longer pink.
- Serve on top of hot grits and enjoy!
When I saw the title of the recipe on Marci’s page I thought this must be from you. Amazing flavors. Can’t wait to make it.
Linda
Not Marci’s blog, but Savannah’s Hammock Tracks. Sorry. Still love it.
LOL Tumbleweed…Thank You
Congratulations for your blog Lisa, you make real “soul” food.
how many servings does this make?
I would say about 4…it all depends on your hunger level. Sometimes it can serve 2. So 2-4 I would say.
I made this dish for my step-daughter and others for Christmas and it was a smashing good hit. We went to NOLA two years ago and tried shrimp and grits for the first time and it was soooo good. It’s taken me awhile to find a recipe that I have wanted to try and I’m so glad I tried this one first. This brought back great memories for my step-daughter and I and made others want to visit NOLA. Thanks for a great recipe.
I am so glad you enjoyed it Bonnie!
Just made this for dinner tonight…it was pretty damn delicious! I must say you are so spot on with the grits too. I’ve never made them the way you do, so I was interested in how it was going to turn out. Low and slow and longer than 5 minutes is the way to go haha! It took the grits to another level!! Thanks for the recipe!!!
I am so glad you enjoyed it Adrian!
Such a wonderful recipe. I use same ingredients pretty much except had not use Andoulle sausage in this type of recipe. Will do next time..
Columbus, Ohio
Culinary Sous Chef
New Albany , ohio
Thanks Marsha!
Your photo looks way better than mine.
What is the red? peppers? tomatoes??
No mention of that in recipe? Or the green onions?
What am I missing?
Hello Angie, when I chopped up the veggies I had a little leftover to garnish the dish with. I used red and yellow bell peppers and I added a little green onion garnish because I love green onions.
Just want you to know that this recipe is amazing. I made it the original way the first time but when I had a gathering at my home I had to make a few alterations to it because there were a few people that I know that don’t eat meat but still eat seafood. So for the shrimp minor alterations I did was completely omitted the sausage and add about 1/2 cup of veggie broth and one tablespoon of flour to make a lil gravy. For the grits instead of using chick broth I used veggie broth. I was an absolute smash. Everyone loved it. So thank you for sharing this receive.
I am glad you enjoyed it Shonnie!
My husband loves loves shrimp and grits but I can never quite find the right blend to make it really good…. well those days are over! This is the best we have ever had and the grits… my gracious the grits were perfection! Thank you and this will be a regular dish in our house.
Thank you Susan, I’m so glad you enjoyed the recipe! It doesn’t get any better than creamy grits and shrimp!
hi what kind of grits are these?
Hello Chantal, regular quick cooking grits that I cook longer than the directions state.
Thanks Kathleen, it taste real good, I am going to have to give the cake to my neighbors to prevent eating another slice.
Correct Teresa, I normally add the sausage and chicken at the same time. LOL
Go for it Averie, you could do 7 eggs, LOL.